I don’t know about you, but I have an over-abundance of veggies happening in my kitchen right now. Between gardens, U-Pick, and our CSA, I have SO much produce that it would be a shame to let it go to waste. Right now we have tomatoes, zucchinis, squash, and greens.
Obviously, we can freeze or can them, but if you want to use them right now, here are some ideas to use up all those delicious fresh veggies.
Savory Pancakes — I love Zucchini Corn Pancakes, but any shreddable vegetable works here. I’d love to try carrot-cinnamon-raisin! Finish with a dollop of sour cream or creamy greek yogurt.
Muffins – Again, anything shreddable can be incorporated into a muffin or quickbread. My favorite recipe is from the Better Homes and Gardens New Cook Book. You could use carrots, peaches, apples, zucchini, and more.
Stir Fry – My Go-To for leftover scraps of veggies. Throw in a bunch of bite size chopped vegetables, add rice, and maybe some chicken, tofu, or shrimp, and you’ve got a great meal. My favorite sauce is homemade hoisin sauce.
Salad- Chop everything you have up, toss it with greens and vinaigrette, and you have a salad.
Bruschetta Topping – Use red peppers tomatoes, or cherry tomatoes. Throw a couple unpeeled garlic cloves on the pan, drizzle with olive oil, and roast them in a 325° oven for about 2-3 hours skins down. Once cooled, freeze it and use it all winter.
Quesadillas – Like Stir-fry, quesadillas are a great catch-all dish. Cut veggies into bite size pieces, slap in betwen two wraps, add some cheese, brush with butter, and bake for 10 minutes.
Smoothie – Veggie smoothies are becoming more and more popular lately! I like The Green Smoothie Bible for tips and ideas.Pin It This post may contain affiliate links, which help support this site.